Make It

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Heat oven to 325°F.

Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

Microwave caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Size Wise

Note

Reduce oven temperature to 300°F if using a dark nonstick springform pan.

Servings

16 servings

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 16 servings

AMOUNT PER SERVING

Calories

460

% Daily Value

Total fat

31g

Saturated fat

14g

Cholesterol

105mg

Sodium

350mg

Carbohydrate

41g

Dietary fiber

1g

Sugars

33g

Protein

6g

Vitamin A

15 %DV

Vitamin C

0 %DV

Calcium

10 %DV

Iron

6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

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sewnuts0sewnuts0|Thu, Oct 23 2014 9:28 PM

soo good! tricky to get crust to stay up on sides of pan. But so worth the work.

Chef_KCChef_KC|Sun, Apr 13 2014 3:19 PM

Every time I make this its such a big hit. Family and friends just love it and want me to make it all the time.. its is a little pricy but well worth it.